Total Time
35mins
Prep 15 mins
Cook 20 mins

A delicious, economical dish from the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Place sauerkraut, cloves, bay leaf and salt in sauce pan; cook until the liquid has evaporated.
  3. Remove cloves and bay leaf, add sour cream and reheat.
  4. Bake sausages in oven until brown.
  5. Place sauerkraut on a platter and top with baked sausages.